Craving something salty, sour, and full of flavor? Give this Sauerkraut Soup recipe a go! Topped with "bacon" roasted chickpeas and crème fraîche for a filling vegetarian meal.
Prep Chickpeas: Preheat oven to 400°F (204°C) Drain the chickpeas then spread them onto a few layers of paper towels. Top with another paper towel then gently roll around to remove the skins and dry the peas.
Cook Chickpeas: In a medium bowl, combine chickpeas, oil, paprika maple syrup, and salt. Spread onto a parchment-lined baking sheet and bake for 20 minutes, or until crispy.
Flavor Base: Meanwhile, heat remaining oil in a large pot or saute pan. Add sliced onion and garlic, cooking until onion is slightly soft translucent, about 5 minutes. Add tomato paste and continue cooking until it loses its raw tomato smell, about 5 minutes.
Soupify: Add broth, sauerkraut, paprika, caroway, and salt. Bring to a gentle simmer for 5 minutes.
Serve: Right before serving, remove from heat and stir in crème fraîche. Ladle into serving bowls, then top with crispy chickpeas.